Gulai Telur Sarang Burung (Bird's Nest Egg Curry)
A rich and aromatic Indonesian breakfast curry featuring a poached egg nestled within a flavorful spiced coconut milk broth. This dish offers a delightful blend of creamy textures and savory, umami notes to start your day.
Prep Time
25 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Heat vegetable oil in a saucepan over medium heat. Sauté the chopped shallots and minced garlic until fragrant, about 2 minutes.
~2 min - 2
Add the red curry paste and turmeric powder to the saucepan. Stir and cook for another minute until the spices are well incorporated and fragrant.
~1 min - 3
Pour in the coconut milk, add the bruised lemongrass stalk and lime leaves. Bring the mixture to a gentle simmer, stirring occasionally.
~5 min - 4
Reduce heat to low and let the curry simmer for 10 minutes to allow the flavors to meld.
~10 min - 5
Season the curry with salt and sugar to taste. Remove the lemongrass stalk and lime leaves.
- 6
Carefully crack one egg into the simmering curry, creating a small well for it to poach. Repeat with the second egg.
~1 min - 7
Cover the saucepan and let the eggs poach gently in the curry for 3-5 minutes, or until the egg whites are set but the yolks are still runny.
~5 min - 8
Serve the Gulai Telur Sarang Burung immediately, garnished with fresh cilantro.
Tips
- For a more intense flavor, you can add a small piece of galangal when simmering the curry.
- Serve with steamed rice or toasted bread for a complete breakfast meal.
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